| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
Salad |
5 |
Servings |
INGREDIENTS
| 1/4 |
c |
Balsamic vinegar |
| 3 |
tb |
Water |
| 1 1/2 |
ts |
Olive oil |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
|
Clove (large) Garlic; minced |
| 1/2 |
c |
Small broccoli flowerets |
| 1/2 |
c |
Small cauliflower flowerets |
| 1/2 |
c |
Julienned carrots |
| 1/2 |
c |
Julienned red bell pepper |
| 4 |
c |
Cooked bow-tie pasta; cooked without salt or fat |
| 2 |
tb |
Fresh basil; thinly sliced |
| 1/4 |
c |
Grated Asiago cheese (1 oz) |
INSTRUCTIONS
Combine vinegar, water, oil, salt, pepper and garlic in a jar; cover
tightly, and shake vigorously. Set aside. Drop broccoli, cauliflower and
carrot into a large saucepan of boiling water; cook 30 seconds. Drain. Pour
cold water over vegetables; drain. Combine drained vegetables, bell pepper,
pasta, basil and cheese in a large bowl. Add vinegar mixture, and toss
gently. Cover and chill.
Calories: 199 (15% from fat); Protein: 7.7 g; Fat: 3.4 g (sat: 1.1 g; mono:
1.4 g; poly: 0.5 g); Carbohydrate: 34.3 g; Fiber: 2.9 g; Cholesterol: 3 mg;
Iron: 2 mg; Sodium: 203 mg; Calcium: 81 mg.
Source: Cooking Light magazine, May, 1994.
Date: Sat, 1 Jun 1996 18:56:49 -0400
From: BobbieB1@aol.com
MM-Recipes Digest V3 #160
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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